Recipe: Pumpkin Flan

PUMPKIN FLAN
From: Gina, Fla

1 (16 oz.) can pumpkin puree (not sweetened pie filling)
1/2 tsp. cinnamon
1/4 tsp. ground cloves
2/3 cup evaporated milk
2/3 cup sweetened condensed milk
1 tsp. vanilla
5 large eggs
1/4 cup sugar
FOR CARAMELIZING PAN:
1 cup sugar

Blend together the pumpkin, spices, milks and vanilla. Stir in the eggs one at a time and then the 1/4 cup sugar. Blend well.

Caramelize the sugar in a saucepot till golden amber. As it begins to dissolve, stir often...once dissolved do not stir as it will begin to crystallize. Pour into the custard molds or an 8" souffl pan. Tilt and cover sides and bottom. It will begin to harden. Pour custard in and then set in the middle of a larger pan and fill that pan half-way with water (bain marie)

Bake at 350 degrees F for 40 minutes for custard cups and 1 hour and 20 minutes for souffle pan. Allow to come to room temp., then chill before inverting on a platter.